Chocolate glaze: Pirated version

I use this recipe because white butter is usually not available at my place, but cream always is!

1 packet [250 ml] cream
3 tablespoons [or more] coco powder
3 tablespoons [or according to taste] sugar

1. Pour cream into a nonstick sauce pan over a medium flame. Stir over heat with a wooden spoon.

2. Add the coco powder, stirring until well mixed.

3. Add the sugar, mixing until dissolved.

4. Cook, constantly stirring, until the sauce thickens and darkens. It will start to become slightly slippery, leaving the sides of the pan.

5. Pour out, or over cake, to glaze.

Tooba Baji's Chocolate Glaze

This chocolate glaze has no specific measurements for the ingredients, because I never saw Tooba Baji measure anything.

This is how it goes:

Place some white butter in a nonstick sauce pan over a medium flame on the stove. Without letting it melt, throw in some coco powder and sugar, mixing well with a wooden spoon. Cook until it forms a thick glaze. You can regulate the amount of sugar by adding it in small quantities and tasting between additions.